How Long to Grill Chicken Thighs: A Complete Guide
Discover exact times and temperatures to grill chicken thighs for juicy, safe results on any grill. Learn bone-in vs boneless, skin-on vs skinless, direct and indirect heat, and smart resting tips.
Goal: Grill chicken thighs to juicy, safe perfection. You’ll learn exact temp targets, per-side times for skin-on and skinless thighs, when to use direct versus indirect heat, and how to rest before serving. Essential prep includes patting dry, applying a light oil and seasoning, and checking internal temp to 165°F (74°C) for safety.
Why Timing Matters for Chicken Thighs\n\
Key Variables That Affect Grill Time\n\
Prep Your Chicken Thighs for Even Grilling\n\
Direct vs Indirect Heat: Strategies for Best Results\n\
Doneness, Juiciness, and Rest Time\n\
Common Pitfalls and How to Avoid Them\n\
Authority Sources\n\
Tools & Materials
- Grill (charcoal, gas, or pellet)(Preheat to target temps; two-zone setup recommended)
- Instant-read thermometer(Monitor internal temp; target 165°F)
- Tongs(For turning thighs without piercing)
- Plate or resting tray(Let meat rest before serving)
- Paper towels(Pat skin and blot moisture as needed)
Steps
Estimated time: 30-40 minutes
- 1
Pat dry and season
Pat the chicken thighs dry with paper towels to promote browning. Lightly oil and apply a simple rub or seasoning that complements your sauce. This step ensures better crust and even flavor.
Tip: Dry surfaces yield better sear; avoid clumping on the grill. - 2
Preheat grill and set up two zones
Preheat to about 350-375°F and establish a direct/indirect heat setup. The direct zone sears, while the indirect zone finishes cooking gently. This gives you control over crust and doneness.
Tip: Two-zone setup reduces risk of overcooking and helps manage flare-ups. - 3
Sear skin-side down
Place thighs skin-side down on the direct heat for 3-5 minutes until the skin is crisp and browned. Do not move too early to avoid tearing the skin.
Tip: Press thighs lightly to maximize contact with grate. - 4
Move to indirect heat and finish cooking
Flip if needed and transfer to indirect heat. Cook until the internal temperature reaches 165°F (74°C), which may take 8-12 minutes depending on thickness.
Tip: Use thermometer early to avoid overshoot. - 5
Check temp and rest
Verify 165°F in the thickest part. Remove from grill and rest for 5-10 minutes to redistribute juices.
Tip: Resting time improves juiciness and tenderness. - 6
Optional glaze or finish
If using a glaze, apply in the last 1-2 minutes of cooking to prevent burning sugar. Slice and serve.
Tip: Apply glaze after resting to set flavor.
FAQ
Should I grill bone-in or boneless thighs for best results?
Bone-in thighs cook a bit slower and stay juicier due to marrow and connective tissue. Boneless thighs cook faster but can dry out if overcooked. Use a two-zone setup and monitor temperatures for best results.
Bone-in thighs stay juicier and take a bit longer; boneless cook quicker, so watch the temp closely.
How long should I grill chicken thighs on direct heat?
On direct heat, plan roughly 6-9 minutes per side for 1-inch thick thighs. Always check internal temperature and adjust for thickness.
About six to nine minutes per side on direct heat, depending on thickness.
Is it safe to grill chicken thighs without skin?
Yes. Skinless thighs cook faster but can dry out; use shorter times or basing, and rely on internal temperature to ensure doneness.
Yes—just monitor temp and keep moisture with a quick, light glaze.
Can I marinate chicken thighs before grilling?
Marinating for 30 minutes to 2 hours can add flavor and moisture. Pat dry before cooking to promote sear. Longer marinating isn’t always better for texture.
Marinate for 30 minutes to 2 hours, then pat dry and grill.
How can I tell chicken thighs are done without a thermometer?
Temperature is the reliable method. If you must check visually, look for opaque meat and clear juices, but a thermometer is recommended.
Thermometer is best; avoid guessing with color alone.
Watch Video
Quick Summary
- Use two-zone heat for best results
- 165°F internal temperature is non-negotiable
- Searing skin-side yields crisp texture
- Resting improves juiciness
- Don't rely on time alone—thermometer is king
